Ingredients:

• 2 teaspoons of Riviera olive oil
• 2 medium size carrots (grated)
• 2 medium size cabbages (grated)
• 1 medium size red or green sweet bell pepper (seeds removed and sliced)
• 3 cloves of garlic (crushed or chopped)
• 1/3 glass of Extra Extra Coarse Bulgur
• 2 glasses of chicken broth
• 2 tablespoons of soya sauce

1- Heat the oil on a wide frying pan at medium heat. Add carrots, cabbages, bell peppers and garlic; cook them for 5 minutes until vegetables soften.

2- Then, add bulgur, chicken broth and soya sauce. Boil them all at high heat.

3- After closing the cap and removing from the heat, let it rest for approximately 20 minutes until water is absorbed and bulgur is al dente.

3- Serve warm or at room temperature.